| 控制pH值和溶解氧对地衣芽孢杆菌HDYM-04分批发酵产β-甘露聚糖酶的影响 |
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| 引用本文： | 刘绍波,解鑫,平文祥,葛菁萍.控制pH值和溶解氧对地衣芽孢杆菌HDYM-04分批发酵产β-甘露聚糖酶的影响[J].中国农学通报,2020,36(23):26-30. |
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| 作者姓名： | 刘绍波 解鑫 平文祥 葛菁萍 |
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| 作者单位： | 1.黑龙江大学生命科学学院/黑龙江省普通高校微生物重点实验室,哈尔滨 150080;2.黑龙江大学农业微生物技术教育部工程研究中心,哈尔滨 150500 |
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| 基金项目： | 国家自然科学基金“从2,3-丁二醇代谢角度构建工程微生物群体及其生态学机制研究”(31570492);黑龙江省教育厅重点项目“利用肺炎克雷伯氏菌发酵生产2,3-丁二醇及机理探讨”(HDJCCX-2016Z05) |
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| 摘 要： | 为了探究地衣芽孢杆菌产β-甘露聚糖酶的能力,探究在发酵过程中pH值和溶氧水平对产β-甘露聚糖酶的影响。以地衣芽孢杆菌(Bacillus licheniformis) HDYM-04为试验菌株,通过3,5-二硝基水杨酸比色法（DNS法）测定酶活力。结果表明,控制pH值至7.0直至发酵结束,在发酵的初始阶段(12~20 h)效果明显,酶活力水平均处于3200 U/mL以上,同时菌体密度达到5.5以上。其次,控制溶氧在25%左右时,保持菌体的生长状态,酶活力高峰持续时间较长（6~20 h保持在3000 U/mL左右）。因此控制pH值7.0,溶氧在25%左右时,在发酵的初始阶段,有良好的产酶能力。
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| 关 键 词： | β-甘露聚糖酶 地衣芽孢杆菌HDYM-04 pH 溶氧 分批发酵 |
| 收稿时间： | 2019-06-19 |
pH Value and Dissolved Oxygen: Effects on β-Mannanase Produced by Bacillus licheniformis HDYM-04 |
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| Liu Shaobo,Xie Xin,Ping Wenxiang,Ge Jingping.pH Value and Dissolved Oxygen: Effects on β-Mannanase Produced by Bacillus licheniformis HDYM-04[J].Chinese Agricultural Science Bulletin,2020,36(23):26-30. |
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| Authors: | Liu Shaobo Xie Xin Ping Wenxiang Ge Jingping |
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| Institution: | 1.Key Laboratory of Microbiology, College of Heilongjiang Province, School of Life Sciences, Heilongjiang University, Harbin 150080;2.Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin 150500 |
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| Abstract: | The aims are to explore the producing-β-manganase ability by Bacillus licheniformis, and the influence of pH value and dissolved oxygen level during fermentation on the production of β-manganase. Bacillus licheniformis HDYM-04 was used as the test strain, and the activity of β-manganase was determined by 3,5-dinitrosalicylic acid colorimetry (DNS) method. The results showed that when the pH value was controlled to 7.0 until the end of fermentation, the effect was obvious at the initial stage of fermentation (12-20 h), the enzyme activity level was above 3200 U/mL, and the density of bacteria was above 5.5. Secondly, when the dissolved oxygen was controlled at about 25%, the peak duration of enzyme activity was relatively long (about 3000 U/mL for 6-20 h). Therefore, when the pH value is 7.0 and the dissolved oxygen is about 25%, the enzyme production capacity is good at the initial stage of fermentation. |
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| Keywords: | β-mannanase Bacillus licheniformis HDYM-04 pH dissolved oxygen batch fermentation |
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